FIGONI, PAULA - How Baking Works: Exploring the Fundamentals of Baking Science

NJ, John Wiley & Sons, Inc. 2008, Second Edition/2nd Printing. (ISBN: 9780471747239). Wraps, 4to - over 9¾" - 12" tall. Ill.: Photographs/Charts/Diagrams/Conversions. Paperback, Former owner's return address label on title page along the upper edge (does NOT affect the text), else textblock very clean and tight; All edges are straight and sound; Small peel to the front bottom edge near the outer corner. 399pp. including bibliography and index. Near Fine.

See/Hide Conditions of Sale

Following conditions of sale apply:
Terms of Sale

Books shipped after payment received. Libraries invoiced upon request with valid purchase order. We buy and sell only -no trades. We are flexible and will entertain varied payment plans from bona fide members of the trade.

Return Policy:
Satisfaction Guaranteed: Return within 10 days for full refund if not as described.

Shipping:
Within the US: $3.95 USPS media mail, $10.95 USPS Priority Mail. Books shipped outsie the US at cost plus $5. I always try to ship via USPS global priority mail ($15 USD) but large & heavy books may be quite expensive when shipped outside the US.

Method of Payments Accepted:
Visa, MC, Discover, American Express, money orders and/or checks in US funds. Checks must be from US banking institutions. We also accept paypal. No (direct) wire transfers.